Thai Spring Rolls with Pansies

Thai Spring Roll with Pansies

6 spring roll wrappers (available in Asian markets)
12 medium shrimp, cooked and shelled
you can also do Chicken if you prefer 
1 cup shredded leaf lettuce ( your choice of lettuce
1/3 cup chopped cilantro or mint
1/2 cup peeled, seeded, chopped cucumber
1 medium carrot, julienned
12 Pansies 

Quick Thai Dipping Sauce:
1 tablespoon light soy sauce or amino acid 
1 tablespoon white-wine vinegar or rice vinegar
3 tablespoons mirin or rice wine
3 tsp Chopped Garlic
1 tsp honey
1/4 teaspoon grated ginger root (optional)

Directions

In a bowl of cool water, soak a wrapper until limp.

Lay wrapper out flat. Place 1/6 of each ingredient down middle of wrapper, starting with lettuce. Fold over each end and tightly roll the wrapper around the contents, as if making a burrito. Moisten at seam; press to close.

Lay on plate, cover with moist paper towel and refrigerate until ready to serve. Then slice in two and serve with Quick Thai Dipping Sauce
.
To make the Quick Thai Dipping Sauce, combine all ingredients in a small bowl.

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